Working…
COVID-19 is an emerging, rapidly evolving situation.
Get the latest public health information from CDC: https://www.coronavirus.gov.

Get the latest research information from NIH: https://www.nih.gov/coronavirus.
ClinicalTrials.gov
ClinicalTrials.gov Menu

Effect of White Potatoes on Glycemic Response and Satiety in Older Adults

The safety and scientific validity of this study is the responsibility of the study sponsor and investigators. Listing a study does not mean it has been evaluated by the U.S. Federal Government. Read our disclaimer for details.
 
ClinicalTrials.gov Identifier: NCT03309124
Recruitment Status : Completed
First Posted : October 13, 2017
Last Update Posted : September 13, 2019
Sponsor:
Information provided by (Responsible Party):
Nick Bellissimo, Ryerson University

Brief Summary:
The purpose of the present study is to explore the influence of cooking methods of potatoes on post-prandial glycaemia and satiety in healthy older adults.

Condition or disease Intervention/treatment Phase
Healthy Other: White bread Other: Baked potato with skin Other: Mashed potatoes Other: Fried French fries Other: Meal skipping Not Applicable

Detailed Description:
Each of the 5 study sessions will be at least 7 days apart. Either meal skipping, or one of three treatments of white potatoes (a) baked (with skin), (b) mashed, (c) fried French fries, or white bread, prepared on the day of testing, will be served to healthy older adults (65+ years). Participants will consume the equivalent to 1 medium sized potato (~280 kcal) or an equivalent amount of calories from white bread. Glycemic response, insulin, incretin hormones (glucagon-like peptide-1 (GLP-1), glucose-dependent insulinotropic peptide (GIP)), dipeptidyl peptidase 4 (DPP4), and cholecystokinin (CCK) will be measured for 2 h (0, 15, 30, 45, 60, 90 and 120 min) following meal consumption, as well as mood and subjective appetite. An ad libitum test meal will be provided at 120 min to assess food intake suppression.

Layout table for study information
Study Type : Interventional  (Clinical Trial)
Actual Enrollment : 20 participants
Allocation: Randomized
Intervention Model: Crossover Assignment
Masking: None (Open Label)
Primary Purpose: Prevention
Official Title: Effect of White Potatoes on Glycemic Response and Satiety in Older Adults
Actual Study Start Date : April 9, 2018
Actual Primary Completion Date : August 1, 2019
Actual Study Completion Date : August 1, 2019

Arm Intervention/treatment
Experimental: White bread
Matched for energy content and available carbohydrate content of potato treatments
Other: White bread
Toasted, with canola oil added to match for fat content of French fries (13.9 grams), as well as being matched for energy (280 kilocalories) and available carbohydrate content (33 grams) of potato treatments.

Experimental: Baked potato with skin
Baked russet potato
Other: Baked potato with skin
Baked russet potato with canola oil added once baked to match for fat content of French fries, and also matched for the salt content of white bread (280 milligrams).

Experimental: Mashed potatoes
Mashed potatoes prepared from frozen, matched for available carbohydrate content of baked potato
Other: Mashed potatoes
Mashed potatoes prepared from frozen, with canola oil added to match for fat content of French fries, as well as being matched for energy and available carbohydrate content of the baked potato.

Experimental: Fried French fries
Matched for available carbohydrate content of baked potato
Other: Fried French fries
Prepared from frozen, matched for energy and available carbohydrate content of baked potato and salt content of white bread.

Experimental: Meal skipping
No food given
Other: Meal skipping
No food given




Primary Outcome Measures :
  1. Ad libitum food intake (lunch, at 120 minutes) [ Time Frame: 120 minutes after meal consumption ]
    Food intake will be determined by weighing the meal before and after serving. The net weight of the test meal will be converted to calories

  2. Change from baseline glycemic response [ Time Frame: baseline and then 15, 30, 45, 60, 90 and 120 minutes after meal consumption ]
    Blood glucose (mmol/L). Blood glucose will be measured in whole blood using YSI 2300 STAT PLUS (YSI Incorporated, Yellow Springs, OH)

  3. Change from baseline insulin [ Time Frame: baseline and then 15, 30, 45, 60, 90 and 120 minutes after meal consumption ]
    Blood insulin (pmol/L). Insulin concentration in serum will be determined in duplicate via enzyme-linked immunosorbent assay kits (ELISA; Millipore, Billerica, Massachusetts).


Secondary Outcome Measures :
  1. Change from baseline subjective appetite [ Time Frame: baseline and then 15, 30, 45, 60, 90 and 120 minutes after meal consumption ]
    Measured using visual analogue scale (mm). Each VAS is a 100 mm line where they will place a pencil mark to describe their feelings.

  2. Change from baseline mood [ Time Frame: baseline and then 15, 30, 45, 60, 90 and 120 minutes after meal consumption ]
    Measured using visual analogue scale (mm). Each VAS is a 100 mm line where they will place a pencil mark to describe their feelings.

  3. Change from baseline cholecystokinin (CCK) [ Time Frame: baseline and then 15, 30, 45, 60, 90 and 120 minutes after meal consumption ]
    Blood CCK (pmol/L). CCK concentration in serum will be determined in duplicate via enzyme-linked immunosorbent assay kits (ELISA; Millipore, Billerica, Massachusetts)

  4. Change from baseline dipeptidyl peptidase 4 (DPP4) [ Time Frame: baseline and then 15, 30, 45, 60, 90 and 120 minutes after meal consumption ]
    Blood DPP4 (ng/mL). DPP4 concentration in serum will be determined in duplicate via enzyme-linked immunosorbent assay kits (ELISA; Millipore, Billerica, Massachusetts)

  5. Change from baseline glucose-dependent insulinotropic peptide (GIP) [ Time Frame: baseline and then 15, 30, 45, 60, 90 and 120 minutes after meal consumption ]
    Blood GIP (pmol/L). GIP concentration in serum will be determined in duplicate via enzyme-linked immunosorbent assay kits (ELISA; Millipore, Billerica, Massachusetts)

  6. Change from baseline glucagon-like peptide-1 (GLP-1) [ Time Frame: baseline and then 15, 30, 45, 60, 90 and 120 minutes after meal consumption ]
    Blood GLP-1 (pmol/L). GLP-1 concentration in serum will be determined in duplicate via enzyme-linked immunosorbent assay kits (ELISA; Millipore, Billerica, Massachusetts)



Information from the National Library of Medicine

Choosing to participate in a study is an important personal decision. Talk with your doctor and family members or friends about deciding to join a study. To learn more about this study, you or your doctor may contact the study research staff using the contacts provided below. For general information, Learn About Clinical Studies.


Layout table for eligibility information
Ages Eligible for Study:   65 Years and older   (Older Adult)
Sexes Eligible for Study:   All
Accepts Healthy Volunteers:   Yes
Criteria

Inclusion Criteria:

  • be 65 years or older
  • be healthy
  • not be taking medications that affect food intake regulation or blood glucose

Exclusion Criteria:

  • anyone with food sensitivities or allergies to potatoes or potato-products,
  • smokers
  • diabetic or overweight/obese individuals.

Information from the National Library of Medicine

To learn more about this study, you or your doctor may contact the study research staff using the contact information provided by the sponsor.

Please refer to this study by its ClinicalTrials.gov identifier (NCT number): NCT03309124


Locations
Layout table for location information
Canada, Ontario
School of Nutrition, Ryerson University
Toronto, Ontario, Canada, M5B 2K3
Sponsors and Collaborators
Ryerson University
Investigators
Layout table for investigator information
Principal Investigator: Nick Bellissimo, PhD Ryerson University
Layout table for additonal information
Responsible Party: Nick Bellissimo, Associate Professor, Ryerson University
ClinicalTrials.gov Identifier: NCT03309124    
Other Study ID Numbers: REB2017-330
First Posted: October 13, 2017    Key Record Dates
Last Update Posted: September 13, 2019
Last Verified: September 2019
Individual Participant Data (IPD) Sharing Statement:
Plan to Share IPD: Undecided

Layout table for additional information
Studies a U.S. FDA-regulated Drug Product: No
Studies a U.S. FDA-regulated Device Product: No
Keywords provided by Nick Bellissimo, Ryerson University:
White potatoes
Older adults
Satiety
Glycaemia